How to make it

  • In a large dutch oven, melt 1 tablespoon of better with 1 tablespoon oil over medium low heat. Add the onions and cook stirring occasionally, until they are golden and very tender, about 15 minutes. Transfer to a bowl.
  • In the same pan, melt 1 tablespoon of butter with 1 tablespoon of oil over medium heat. Coat the beef cubes in flour, shaking off the excess. Add half of the beef cubes to the pan and cook, turning, until the beef is browned on all sides, about 8 to 10 minutes. Transfer to the bowl with onions. Brown the remaining beef in the remaining butter and oil. Transfer them to the bowl. Add the wine to the pan, cook, scraping up any browned bits from the bottom of the pan for 1 minute.
  • Return the meat and onions to the pan. Add the salt, pepper, cinnamon, cloves, nutmeg and broth. Bring to a simmer and cover the pan. Cook, stirring occasionally, for 2 1/2 hours or until the meat is very tender when pierced with a fork. If liquid becomes too thick, add more broth, wine, or water.
  • Serve with polenta, mashed potatoes, or boiled new potatoes. Also a nice salad and crusty warm bread for dipping is great.

Reviews & Comments 3

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  • petunia97 8 years ago
    We like cornbread as a side to beef stew. This sounds wonderful...thanks
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    " It was excellent "
    chefelaine ate it and said...
    Nothing warms the soul more than a good old fashioned STEW in the dead of winter! Thanks, and HIGH FIVE! :+D
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    " It was excellent "
    momo_55grandma ate it and said...
    tasty thanks great recipe
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